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Chicken Alfredo Lasagna Recipe

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This recipe for Chicken Alfredo Lasagna is from Genig Girls Can Cook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 container (16 ounce) small-curd cottage cheese
3/4 cup shredded Parmesan, Romano and Asiago cheese blend (3 ounces)
1/2 teaspoon garlic salt with parsley
2 tablespoons butter
1 cup chopped onion
1 pkg (8 ounces) sliced fresh baby portable mushrooms
3 cups shredded rotisserie chicken
2 cups roasted red bell pepper ( from two 12 ounce jars), drained, cut into 1/2 inch strips
2 jars (15 ounce each) four-cheese Alfredo pasta sauce
9 sheets rectangular instant lasagna noodles
2 cups shredded mozzarella cheese (8 ounces)

Directions:
Directions:
Preheat oven to 350 degrees
Spray 9X13 glass baking dish with cooking spray
Mix cottage cheese, cheese blend and garlic salt; set aside
In 12 inch skillet, melt butter over medium-high heat
Add onion, cook until tender
Add mushrooms; cook until tender
Stir in chicken, roasted peppers and Alfredo sauce
Spoon about 2-1/2 cups chicken mixture in baking dish
Layer with 3 noodles, half of cottage cheee mixture and 1/2 cup of mozzarella cheese
Repeat layers
Top with remaining 3 noodles, 2-1/3 cups chicken mixture and 1 cup mozzarella cheese
Bake uncovered 50 minutes or until golden brown around the edges
Let stand 15 minutes before serving

 

 

 

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